Sofrito-Infused Shrimp with Plantain and Coconut Rice

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A vibrant one-pot meal featuring plump shrimp infused with aromatic sofrito, tender plantains, and fragrant coconut rice, all cooked to perfection in a single pot. This puerto rican-inspired one pot ready in about 50 minutes pairs long-grain white rice, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup long-grain white rice
• 1 cup coconut milk
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon smoked paprika
• 1/4 cup olive oil
• 1/2 cup, chopped onion
• 1/2 cup, finely diced red bell pepper
• 1/2 cup, finely diced green bell pepper
• 3 cloves, minced garlic
• 1/2 cup, chopped cilantro
• 1 teaspoon ground cumin
• 1 pound, peeled and deveined shrimp
• 1 medium, sliced into 1/4-inch rounds plantain
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: In a large pot, combine 1 cup long-grain white rice, 1 cup coconut milk, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon smoked paprika. Bring to a simmer over medium heat, then reduce heat to low, cover, and cook for 15 minutes until rice is tender and liquid is absorbed.
2. Step 2: In a separate large skillet, heat 1/4 cup olive oil over medium-high heat. Add 1/2 cup chopped onion, 1/2 cup finely diced red bell pepper, 1/2 cup finely diced green bell pepper, and 3 minced garlic cloves. Sauté for 5 minutes until vegetables are softened and fragrant.
3. Step 3: Stir in 1/2 cup chopped cilantro and 1 teaspoon ground cumin, then add 1 pound peeled and deveined shrimp. Cook for 3-4 minutes until shrimp turn pink and opaque, stirring frequently.
4. Step 4: Add 1 medium plantain, sliced into 1/4-inch rounds, to the skillet and stir to combine. Continue cooking for 5 minutes until plantains are tender and slightly golden.
5. Step 5: Gently fold the cooked rice from step 1 into the skillet, stirring until all ingredients are evenly distributed and heated through. Garnish with 1/4 cup chopped cilantro.